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Heat the olive oil in a large skillet over medium-high heat and saute the onion, garlic, and chili flakes for 2 minutes.
Lower heat to medium and saute until fragrant and golden, stirring often.
Once the onion is tender, add the herbs and cook one more minute.
Add diced tomatoes and their juices, the drained beans and the chicken stock.
Season with salt, and pepper and bring to a simmer.
At this point, you could stir in a handful of chopped spinach, kale or chard if you like.
Simmer for 5 minutes or until greens are cooked down a bit.
Make little wells in the bean stew and crack the eggs into them.
Season each egg with salt and pepper, cover and simmer gently on low until whites are set but yolks are still soft.
Feel free to sprinkle with pecorino or parmesan.
Make the gremolata sauce.
Serve! Serve with flavorful Gremolata over the top for a burst of flavor and crusty bread to mop up all the juices.